CN107518269A - A kind of preparation method of chestnut nutrition dry rice flour - Google Patents
A kind of preparation method of chestnut nutrition dry rice flour Download PDFInfo
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- CN107518269A CN107518269A CN201710748312.4A CN201710748312A CN107518269A CN 107518269 A CN107518269 A CN 107518269A CN 201710748312 A CN201710748312 A CN 201710748312A CN 107518269 A CN107518269 A CN 107518269A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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Abstract
The present invention relates to food processing technology field, and in particular to a kind of preparation method of chestnut nutrition dry rice flour, this method include chest nut powder it is standby select rice rice washing immersion defibrination add wheat flour steam slurry drying stand cooling cut the steps such as powder packaging and storage.The preparation method processing step of chestnut nutrition dry rice flour of the present invention is simple, process-cycle is short, the nutritional ingredient and flavor characteristics of rice can be effectively retained using the method production chestnut nutrition dry rice flour of the present invention, nutritive value is high, it is tasty and refreshing to produce the obtained ground rice chewiness when cooked, does not stick to one's teeth, there is bite, it is in good taste, there is a meter fragrance.
Description
Technical field
The present invention relates to food processing technology field, and in particular to a kind of preparation method of chestnut nutrition dry rice flour.
Background technology
Ground rice, refer to using rice as raw material, strip, thread rice made products made of the process such as soaking, boiling, press strip, and
Be not understand on the meaning of a word using rice as raw material to grind manufactured granular material.Ground rice quality is flexible, fine and smooth, is equipped with and respectively plants vegetables
Code or soup stock carry out soup and boil or do stir-fry, smooth tasty, deep by consumers in general（Especially southern consumer）Like.People are in length
In the production practices of phase, abundant practical experience is have accumulated, has derived various different process, is manufactured that many local characteristics
Ground rice.Ground rice kind is numerous, by processing type, there is round powder（Squeeze ground rice）, flat powder（Cut powder）, by packaging point, there is row's ground rice, side
Block ground rice, ripple ground rice, dried thin rice stick；By moisture, there are wet rice flour noodles, dry rice flour etc..Their production technology is similar, is all
Then defibrination after rice in steep is put into pallet cook taking-up section（Wire squeeze）, you can spice is eaten, the rice that will can also be cooked
Powder makes dry rice flour after chopping cools down and dries, and image planes bar is equally packed.
As the improvement of people's living standards, the increasingly quickening with work rhythm, the diet structure of people is also huge in generation
Big conversion, the style of food constantly increase, and high-quality dry rice flour is pure white sparkling and crystal-clear, and tough, sliding, tender, thin, delicate fragrance and famous state
Inside and outside, because of its easy to use, delicious flavour, food method is various (can fry, soup, steaming, cold and dressed with sauce), and wins people for dry rice flour, bean vermicelli
Hobby.But traditional dry rice flour be by rice through select rice, immersion, crush, carry into powder ball, boiling, compacting wire squeeze, cooling,
Drying is made, and dry rice flour made of this method lacks rice fragrance, and toughness is also bad, boils easily paste soup, fries easily
It is disconnected.And also have many document reports in terms of the improvement production of dry rice flour, such as:In Application No. CN200910204729.X
State's patent discloses a kind of processing method of instant fresh-keeping and healthcare rice flour, this method include rice impurity elimination cleaning, immersion, defibrination,
Rice ＆ peanut milk passes through and is just steamed into bean sheet jelly, bean sheet jelly is squeezed into wire ground rice, again through steaming again, cutting off weigh packing, packaging, sterilizing, refrigerating work procedure,
Weighed in cut-out and be provided with Preservation Treatment process between packing process and packaging process；Above-mentioned cleaning, immersion, defibrination, just steam, squeeze
Pressure, the multiple water for steaming, cutting off, being used in Preservation Treatment process are using through activated water made of EM-X ceramics processing；Immersion, defibrination
With in Preservation Treatment process added with EM-X concentrates.And add rice weight 2%-5% chitin in defibrination process.Compared to biography
This production equipment of system method fully achieves automation and the pure natural no chemicals addition of safety and sanitation.Processed with the processing method
Quality of rice noodles is good, soak time is longer, product is with health role.And for example, the China of Application No. 201410326221.8
Patent discloses a kind of dry rice flour and preparation method thereof, including select rice, immersion, defibrination, press filtration, crushing, add auxiliary material, carry into powder
Group, compacting wire squeeze, aging, loose, baking operation, also contain defibrination, screening the pulp dehydration, press filtration, broken unlike the prior art
Quick short steps are rapid, and first dehydration adds auxiliary material to the present invention, and the dry rice flour produced is compared with traditional dry rice flour, the pure white light of appearance, matter
Ground is flexible, and soup is not pasted in boiling, and dry stir-fry is not easily broken, is compared with fresh-cut lettuce, quality is fine and smooth, rice thick flavor, in good taste.With antibacterial machine
Can, and the time soaked used in rice is shorter than traditional approach, can also improve out ground rice rate.Above-mentioned document, which produces, to be done
Although ground rice, than the quality better of dry rice flour that traditional approach makes to obtain, its manufacture craft is complex, and in nutrition
It is all more single.
With the continuous improvement of the living standard of people, people not only require to have enough, eaten, and start pursuit and eat
Essence, health.So exquisite, healthy consumption is turning into the main flow of people's consumption.
The content of the invention
The invention aims to overcome the deficiencies in the prior art, and provide a kind of making side of chestnut nutrition dry rice flour
Method, this method technique is simple, and the nutritive value that chest nut powder adds ground rice is added during ground rice is made,
It is in good taste to produce obtained chestnut nutrition dry rice flour, has a meter fragrance, quality is flexible, and chewiness, high resilience, boiling are not pasted
Soup, dry stir-fry is not easily broken, nutritious.
To achieve the above object, the present invention adopts the following technical scheme that：
A kind of preparation method of chestnut nutrition dry rice flour, comprises the following steps：
（1）Chest nut powder is standby：It is 5-20% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, so
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh afterwards, it is standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soaked in rice after elutriation, 4-6 hours are soaked under normal temperature, the rice after immersion picks up and uses clear water
One more flushing is stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and the addition of chest nut powder is the 8%-10% of Raw Materials Rice dry weight weight；
Then place into and secondary pulping is carried out in driven stone grinding machine, add clinker in the process of stone mill defibrination, described clinker is
Cooked rice or the cooked ground rice leftover pieces cut out later, the clinker of addition account for the 3-8% of input rice gross weight, sized mixing
It is 35%-38% to control slurry water content, by adding Rice ＆ peanut milk or adding water to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches
It is more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 3%-5% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 6-8 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging or vacuum packaging, storage it is to be shipped.
In the present invention, chestnut be Fagaceae Castanea benevolence, Classification system：Castanea mollissima Blume, not
Name：Chinese chestnut, great Li, Li Guo, Mao Li；Not only contain much starch in chestnut, and contain abundant protein, fat, B races dimension
The multiple nutritional components such as raw element, heat is also very high, and vitamin B1, the B2 rich contents of chestnut, the content of vitamin B2 are at least
4 times of rice, every 100 grams also contain 24 milligrams of vitamin Cs, and this is that grain can not compare.Chestnut is sweet in flavor and warm in property, enter spleen,
Stomach, kidney three pass through, and have nourishing the stomach, invigorating the spleen, kidney tonifying, strong waist, strengthening tendons, promoting blood circulation, hemostasis, detumescence and other effects, can prevent and treat high blood pressure, coronary disease
The excellent tonic product that disease, artery sclerosis, osteoporosis diseases are anti-agings, are promoted longevity.Chinese chestnut often is eaten, can also effectively be treated
With the passing of time refractory children's aphthae and adult's canker sore.Chestnut contains abundant vitamin C, be able to maintain that tooth, bone,
The normal function of vascular muscle, osteoporosis can be prevented and treated, lassitude in loin and legs, arthralgia and myalgia, weak etc., delaying human body declines
Always, it is the preferable health fruit of the elderly.
Beneficial effects of the present invention are：
1st, the production method processing step of chestnut nutrition dry rice flour of the present invention is simple, and the process-cycle is short, products obtained therefrom instant,
It is in good taste.
2nd, the present invention adds wheat flour during chestnut nutrition dry rice flour is made, and there is wheat flour invigorating the spleen to support spleen, mend
The effects such as blood blood-nourishing, coordinating intestines and stomach, enhancing memory, the battalion that wheat flour can not only increase the ground rice of making is added in Rice ＆ peanut milk
Form point and add wheat flour, can make ground rice can more chewiness, high resilience, resistant to cook, resistance to bubble, not mixed soup, unbroken noodles.
3rd, it is fine rich in carbohydrate, protein, fat, vitamin B1, vitamin B2, vitamin C, meals in chestnut
The nutrient such as dimension, tannic acid, carrotene and phosphorus, calcium, potassium, iron, chestnut have the effect of nourishing stomach and spleen, replenishing kidney, strengthening waist, can
Prevent and treat high blood pressure, coronary heart disease, artery sclerosis, osteoporosis diseases.The present invention adds chestnut during ground rice is made
Powder, can increase made from ground rice nutritive value and health-care effect.
4th, nutritional ingredient and the flavor spy of rice can be effectively retained by making chestnut nutrition dry rice flour using the method for the present invention
Point, nutritive value are high, and it is tasty and refreshing to produce the obtained ground rice chewiness when cooked, does not stick to one's teeth, there is bite, in good taste, there is a meter fragrance.
Applicant states first：We are the enterprises of a production and sales ground rice Related product, are in the past few years being studied always
Many products are made that with exploitation ground rice, while have developed for different crowd and different nutritional needs different types of
Ourishing rice flour, the product having at present have already passed through experiment and examined, and market has been put into some, and some will put goods on the market, on the same day
The Patents of application are all our own scientific achievements, such as《The production method of the elderly's nutritious instant dry rice flour》With《Rely
The production method of propylhomoserin student nutrition ground rice》、《The production method of selenium-rich nutritive dry rice flour》、《Tea flavor nutritious lotus seed ground rice
Preparation method》、《The production method of mixed grain-rice nutrient ground rice》、《A kind of preparation method of mung bean nutrition dry rice flour》And《It is purple
The preparation method of Perillaseed nutrition dry rice flour》Deng some technique has similarity, but is all different products and is all us
Series of products, the purpose applied for a patent be in order to patent strategy be laid out, protect our series of products, be not configured to others
Purpose.
Embodiment
Embodiment 1
A kind of preparation method of chestnut nutrition dry rice flour, comprises the following steps：
（1）Chest nut powder is standby：It is 5% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, then will
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh, standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year makees raw material, and meter Jin Hang is eluriated, removed
Impurity；
（3）Immersion：Soak in rice after elutriation, soaked 4 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and the addition of chest nut powder is the 8% of Raw Materials Rice dry weight weight；Then place into driven stone grinding machine
Row secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is cooked rice, and the clinker of addition accounts for input greatly
The 3% of rice gross weight, it is 35% to size mixing and control slurry water content, by adding Rice ＆ peanut milk to adjust；The Rice ＆ peanut milk obtained after secondary pulping it is thin
Degree reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 3% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110 DEG C of steameds 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 6 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Embodiment 2
A kind of preparation method of chestnut nutrition dry rice flour, comprises the following steps：
（1）Chest nut powder is standby：It is 10% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, then
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh, it is standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year half makees raw material, and meter Jin Hang is eluriated, gone
The removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 5 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and the addition of chest nut powder is the 9% of Raw Materials Rice dry weight weight；
Then place into and secondary pulping is carried out in driven stone grinding machine, add clinker in the process of stone mill defibrination, described clinker is
The ground rice leftover pieces cut out after cooked, the clinker of addition account for the 5% of input rice gross weight, and sizing mixing controls the slurry water content to be
36%, by adding water to adjust；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 4% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 115 DEG C of steameds 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 7 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag vacuum packing, storage it is to be shipped.
Embodiment 3
A kind of preparation method of chestnut nutrition dry rice flour, comprises the following steps：
（1）Chest nut powder is standby：It is 15% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, then
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh, it is standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 6 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and the addition of chest nut powder is the 10% of Raw Materials Rice dry weight weight；
Then place into and secondary pulping is carried out in driven stone grinding machine, add clinker in the process of stone mill defibrination, described clinker is
Cooked rice, the clinker of addition account for the 7% of input rice gross weight, and it is 37% to size mixing and control slurry water content, by adding Rice ＆ peanut milk
Regulation；The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 5% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 120 DEG C of steameds 2 minutes, the bean sheet jelly cooked on byssus, then byssus is sent into by conveyer belt and dried
In dry stove, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging, storage it is to be shipped.
Embodiment 4
A kind of preparation method of chestnut nutrition dry rice flour, comprises the following steps：
（1）Chest nut powder is standby：It is 20% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, then
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh, it is standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soak in rice after elutriation, soaked 5 hours under normal temperature, the rice after immersion pick up and with clear water again
Punching is once stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and the addition of chest nut powder is the 9% of Raw Materials Rice dry weight weight；Then place into driven stone grinding machine
Row secondary pulping, clinker is added in the process of stone mill defibrination, described clinker is the cooked ground rice leftover pieces cut out later, is added
Clinker account for input rice gross weight 8%, size mixing control slurry weight water content be 38%, by add Rice ＆ peanut milk or add water regulation；
The fineness of the Rice ＆ peanut milk obtained after secondary pulping reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；The addition of wheat flour
It is the 5% of Raw Materials Rice dry weight weight；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 3 minutes, the bean sheet jelly cooked on byssus, then byssus is sent by conveyer belt
Enter in drying oven, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, it is small that cooling 8 is stood under normal temperature
When make the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag vacuum packing, storage it is to be shipped.
Claims (2)
1. a kind of preparation method of chestnut nutrition dry rice flour, it is characterised in that comprise the following steps：
（1）Chest nut powder is standby：It is 5-20% that chestnut benevolence, which is cleaned, dried at a temperature of less than 80 DEG C to weight water content, so
Dry chestnut benevolence is ground into the chest nut powder that granularity is 100 mesh afterwards, it is standby；
（2）Rice is selected to wash rice；Select quality better, precision high, storage time is that the late rice of 1 year to 1 year half makees raw material, and meter Jin Hang is washed in a pan
Wash, go the removal of impurity；
（3）Immersion：Soaked in rice after elutriation, 4-6 hours are soaked under normal temperature, the rice after immersion picks up and uses clear water
One more flushing is stand-by；
（4）Defibrination：Rice after immersion is put into beater be beaten for the first time and slightly starched, is added in obtained thick slurry
Chest nut powder is well mixed, and then places into and secondary pulping is carried out in driven stone grinding machine, and clinker, institute are added in the process of stone mill defibrination
The clinker stated is cooked rice or the cooked ground rice leftover pieces cut out later, and the clinker of addition accounts for input rice gross weight
3-8%, it is 35%-38% to size mixing and control slurry water content, by adding Rice ＆ peanut milk or adding water to adjust；The Rice ＆ peanut milk obtained after secondary pulping
Fineness reaches more than 100 mesh；
（5）Add wheat flour：In step（4）Wheat flour is added in the Rice ＆ peanut milk obtained after defibrination, is stirred；
（6）Steam slurry drying：By Rice ＆ peanut milk by dividing slurry bar to flow uniformly on byssus, byssus is laid on a moving belt, into steaming
In steam chest, with 110-120 DEG C of steamed 2-3 minute, the bean sheet jelly that is cooked on byssus, then by conveyer belt by byssus
It is sent into drying oven, by the way of heated-air drying, bean sheet jelly is dried, the weight moisture capacity after bean sheet jelly drying drops to less than 30%；
（7）Stand cooling：By the bean sheet jelly after drying, it is stacked up, is tightly sealed with film bag, cooling 6-8 is stood under normal temperature
Hour makes the internal and external temperature of bean sheet jelly uniform；
（8）Cut powder：Bean sheet jelly after standing is carried out with machine for cutting vermicelli to cut powder, and mould is placed in after the ground rice cut is weighed by specification
Middle sizing, it is then placed in dryer and carries out second of drying, the weight moisture capacity of ground rice is dropped to less than 10%；
（9）Packaging and storage：Ground rice after second is dried stands cooling under normal temperature, then by the ground rice in mould with totally
Plastic bag packaging or vacuum packaging, storage it is to be shipped.
2. the preparation method of chestnut nutrition dry rice flour according to claim 1, it is characterised in that step（4）Middle chest nut powder
Addition be Raw Materials Rice dry weight weight 8%-10%；Step（5）The addition of middle wheat flour is Raw Materials Rice dry weight weight
3%-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710748312.4A CN107518269A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation method of chestnut nutrition dry rice flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710748312.4A CN107518269A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation method of chestnut nutrition dry rice flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518269A true CN107518269A (en) | 2017-12-29 |
Family
ID=60682647
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| CN201710748312.4A Pending CN107518269A (en) | 2017-08-28 | 2017-08-28 | A kind of preparation method of chestnut nutrition dry rice flour |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112106921A (en) * | 2020-09-04 | 2020-12-22 | 黎志北 | Processing technology of selenium-rich rice noodles |
| CN112690397A (en) * | 2020-12-22 | 2021-04-23 | 平南县韦氏米粉食品厂 | Black rice flour and preparation method thereof |
| CN112931782A (en) * | 2019-11-26 | 2021-06-11 | 衡阳县康强米粉有限公司 | Rice flour compound food for nourishing stomach |
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| CN105995406A (en) * | 2016-05-16 | 2016-10-12 | 柳州市螺蛳粉协会 | Chestnut rice flour |
| CN106261554A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Facilitate dry rice flour and production method thereof |
| CN106261562A (en) * | 2016-08-18 | 2017-01-04 | 广西马中粮油有限公司 | Radix puerariae dry rice flour and production method thereof |
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| CN1176067A (en) * | 1996-09-12 | 1998-03-18 | 浙江省诸暨市大地绿色食品有限公司 | Silvery instant rice vermicelli and its production process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112931782A (en) * | 2019-11-26 | 2021-06-11 | 衡阳县康强米粉有限公司 | Rice flour compound food for nourishing stomach |
| CN112106921A (en) * | 2020-09-04 | 2020-12-22 | 黎志北 | Processing technology of selenium-rich rice noodles |
| CN112690397A (en) * | 2020-12-22 | 2021-04-23 | 平南县韦氏米粉食品厂 | Black rice flour and preparation method thereof |
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Application publication date: 20171229 |